Nuffnang

1/18/2010

For dinner today we are having leftover Bangus Sardines. The sardines are so delicious they're actually one of my favorite dishes among those that Ruy make. The problem with this dish (or any other fish dish for that matter) is that Ruy only feels full for around an hour and then he starts looking for something else to eat. Because of this I needed to make something filling that he could snack on and since we have a lot of uncooked spaghetti from a Christmas basket we received last month.

I decided that I was going to make my version of Aglio Olio. My version has anchovies and olives!! Why? Because both Ruy and I love anchovies and olives so anytime we can put it in a recipe we sure as hell will.

Aglio Olio is extremely easy to make. First, heat a quarter of a cup of olive oil. Sautee 8-10 cloves of minced garlic, around 3/4 of a teaspoon of chili flakes and a tin of anchovies. Cook until the anchovies have practically dissolved into the cooking oil. Remove from the heat and mix the sauce with olives, cooked spaghetti and a handful of parsley. You can also put in parmesan cheese if you want to.

Here's my Aglio Olio:

And let me just share what Ruy and I have been obsessively drinking these past few months. Real Leaf Lychee Flavor!! It's so good!!